Servings: 6 to 8

Cooking spray or oil, for coating the baking dish Cooking spray or oil, for coating the baking dish
1 pound bacon 1 pound bacon
1 medium onion, diced 1 medium onion, diced
1 medium green bell pepper, cored, seeded, and diced 1 medium green bell pepper, cored, seeded, and diced
1 (20-ounce) bag frozen shredded potatoes (do not thaw) 1 (20-ounce) bag frozen shredded potatoes (do not thaw)
10 large eggs 10 large eggs
1 cup sour cream 1 cup sour cream
1 cup whole or 2% milk 1 cup whole or 2% milk
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces) 1 ½ cups shredded sharp cheddar cheese (about 6 ounces)
Salt, pepper, and garlic powder to taste Salt, pepper, and garlic powder to taste

Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil; set aside.
Bake or fry the bacon, cut into pieces, and set it to the side. Add some bacon grease to a frying pan and cook the onions and peppers for a few minutes. Add to bacon pieces.
Add hash browns to baking dish, stir in bacon, green pepper, and onion to combine, and spread into an even layer, season with salt, pepper, and garlic powder.
Whisk the eggs in a large bowl. Add the sour cream, milk, cheese, garlic powder, salt, and pepper and whisk to combine. Pour over the vegetable mixture.
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.